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Topic: Pizza Hut Pan Pizza (Read 141467 times)

JConk007, It looks like you are on the right track, but agree that there is too much dough. A 9-inch round pan is essentially the same area as the 8-inch square pans that I use. I use ~8.6 oz of dough per pan and it comes out just about right (for me). You might want to try to shoot for something around that weight for each dough ball.

Just a short question, the recipe states that the pizza should be baked on a pizza stone. But still in the pan right ? If i don't have a pizza stone, should i pre bake the dough before adding sauce and cheese to make shure that the crust ist right before the cheese is all black?

Yes, in the pan on the stone. The stone will provide a thermal mass and store up heat and then release it into the pan and pizza for a long time, otherwise the bottom will not get done.

Pre-baking is a good thought, but I don't know about the heating, cooling, heating when you are basically frying the dough in the pan oil. I think I would cook for a longer time, but cover the top with foil for part of the cooking time, that way the top won't burn while you are waiting for the bottom to brown. For me, with a stone it takes 10 minutes, so without a stone I would maybe go 10 minutes on the bottom rack, and then cover with foil and go another 10.

I'm not sure why, but for some reason I never got around to trying this recipe. Could have been the amount of oil used but still, once would not hurt. I have it in the cooler now for tonight. Once I remove the pan with risen dough what do I do next? That is do I press it down in the center as one post suggested?

Once you take it out of the cooler, if it is not fully pressed out, do it right away, and then leave it alone.

I would remove it from the cooler at least 3 hours before you plan to use it. Let it warm up to at least room temperature. My house is cool and dry in the winter, so I usually let it rise in the oven with the heat off, but oven light on. That will give it an extra 10 degrees or so. I also cover the pan with foil to keep the top from drying out. This will allow the dough to proof up nicely and then you are ready to add toppings. Don't get too rough with it at this point because any unnecessary poking and prodding will flatten the dough out.

Although a slightly different recipe, I talk about letting the dough rise in the pan, etc here:

Can anyone tell me what kind of pan is best for baking pan pizza? Can you make the pan pizza on the pizza peel and then slide it onto the pizza stone? If using a cast iron skillet to bake the pizza in do you put it on the pizza stone or just in the oven on the lower rack? Will a stainless steel pan cook the pizza as well (I am trying to stay away from aluminum as I just found out the aluminum in my body is off the chart)? I appreciate any help anyone can give me. Thanks!

When it comes to pizza pans, darker is better. If you are using a pan, you really don't need a peel, you can just use your hand to put the pan on the stone. Although I have never tried a cast iron skillet, I am sure you would want to put it on the stone. There is a large thermal mass to the cast iron and you want to get heat into it as quickly as possible, otherwise the bottom will never get done in time. Stainless pans are usually bright and shiny. This will reflect heat instead of absorb it, so the bottom will never get done.

Although my wife enjoys a lot of my newly created pies, she does enjoy pizza hut so I tired this last night, since I just got in my new PSTK pan from pizzatools.com. I'll give my run down of what I did and my thoughts for you all. Ingredients wise, I followed the original recipe exactly and I found the dough came together very nicely in the mixer, especially with the addition of the 2T of oil. I only used around 3 T of veg oil on the bottom of my pan due to the previous responses about potentially too much oil. Also, since the bottom diameter of my pan is 15.25", I also figured that I could use all the dough. After rolling it out, I plated into my pan, covered and put directly in the refrigerator. (This is where I deviated from the recipe.. not letting rise to 1.5'' before putting in the fridge) The dough initally was fairly thin and only rolled out to approx 2 inches from the end of the pan. This was all on Sep. 3. On Sep 4, I stretched the dough to the edges mid morning and put back in the fridge. At around 4:00, I took the pan out of the fridge and left on the countertop. Oven was turned on at 5:50 and the pie was put in at 6:30 at 450deg, 2nd to bottom rack on 4 x 8'' unglazed quarry tiles. The pie cooked for exactly 15 min. For my sauce, I used the 6-1 tomatoes with 1tsp basil, oregano, garlic salt and 1/2-3/4 tsp marjoram. I blanched my boars head pepperoni for 4 min in boiling water prior to cutting and putting on the pizza and I used the 4 cheese mixture from trader joes.

I didn't tell my wife that I was making a Pizza hut clone and while eating it, I asked her whether it tasted similar to any type of pizza. She said it reminded her of Pizza hut.

All things considered, I liked this recipe and it is very easy to do/replicate if this is the style pizza you're trying to do. I found the dough just slightly dry and wonder whether I would add a little more oil to the pan next time or slightly increase the amount of water in the dough. This pan seems to be just the right size for this amount of dough. The pie was a little over an inch thick at the crust but not too thick throughout. The timing in the oven was perfect and the crust was nicely browned on the top crust and underside. I think next time I would blanch the pepperoni a little longer because as you can see, I still had some decent grease pools on top of the pizza. Also, I thought the 6-1 tomatoes would replicate pizza hut more than san marzano, but my wife and I both agree that we like the san marzano taste better. also, if I had to do it over again, I may go a little lighter on the cheese. Note, the last picture is after degreasing with a paper towl.

Does anyone know the thickness factor for this dough? I would love to be able to accurately scale this to other sizes.

That's a tricky one. The weight of the ingredients for the basic recipe as given at http://www.pizzamaking.com/panpizza.php comes to 37.39 ounces. That is for a dough piece that is shaped to 12" and placed in a 14" pan. I think I would use the 14" size to calculate the thickness factor since that is the final size of the pizza.

Find the area of the other pan. In my case a 9-inch9/2 = 4.54.5^2 * 3.141520.25 * 3.1415Area = 63.615375

Divide the area of the pan you want to cook with by the pan the recipe uses63.615375 / 153.9335 = .413265306

Multiply each of the ingredients in the list by .41 and use that measurement. Recipes scale differently so this isn't an entirely accurate method for reproduction but it is close enough for me most of the time.

Having gone through your mathematical analysis, I am sure you know this, but for the benefit of others, the math simplifies to the ratio of the squares of the radii: (4.5 x 4.5)/(7 x 7) = 0.41.

The advantage of using the expanded dough calculating tool (at http://www.pizzamaking.com/expanded_calculator.html) is that if you enter the thickness factor (see below), along with the baker's percents given at Reply 6 at http://www.pizzamaking.com/forum/index.php/topic,4607.msg38909.html#msg38909 and the desired pizza size (9" in your case), the tool will do all of the number crunching and conversions from weights to volumes. Plus, you can use a bowl residue compensation if you'd like. For the original PH clone recipe, for a 14" pizza, the thickness factor is 37.39 oz./(3.14159 x 7 x 7) = 0.24289. For the 22 ounce version of the PH clone recipe, the thickness factor is 22 oz./(3.14159 x 7 x 7) = 0.14291.

I don't know if I'm crazy or just tired, but I can't find this recipe in bakers % anywhere in this post and I would assume someone (Pete-zza) would of put this recipe into bakers % by now. I would like to try it out. I bought a couple of seasoned 6" Pizza Hut type pans of the net and though I'd try em out for the kids.

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"You cannot live a perfect day without doing something for someone who will never be able to repay you." - John Wooden

As previously discussed, some time ago, at Reply 6 at http://www.pizzamaking.com/forum/index.php/topic,4607.msg38909.html#msg38909, I converted the basic PH clone pan dough recipe to baker's percent format but I scaled the recipe down to 22 ounces of dough for a 14" pan. Those two numbers came from a member who, at the time he posted, worked for Pizza Hut. I used the conversion data that is embedded in the dough calculating tools, which is perhaps why my numbers differ a bit from those that Joe (Trogdor33) came up with. When I did my original conversion, I calculated a total dough weight of 37.39 ounces. If you use that number in the expanded dough calculating tool at http://www.pizzamaking.com/expanded_calculator.html, along with the aforementioned baker's percents, you should come up with numbers similar to what Joe posted. Or you can use the thickness factor I came up with in Reply 140 in this thread to come up with numbers for other pan sizes.

Thanks. I figured it had been done somewhere, I was just looking in the wrong place. So as far as the ADY to IDY, could I use the figure of 1.18518%, and put into the expanded calculator or do I need to convert differently off the chart from theartisan.net? Also, there are 2 different TF is Peter's post. Which one would be the correct one? It doesn't vary from size to size does it? Thanks again for all the help.

Tony

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"You cannot live a perfect day without doing something for someone who will never be able to repay you." - John Wooden

You can use the theartisan.net yeast conversion table but I usually use the conversion factors that Joe posted. The conversion table is most convenient when you are working with specific weights or volumes of yeast. For your purposes, in the expanded dough calculating tool I would use 3/4 x 1.18518% ADY = 0.88882% IDY.

You are correct that I gave two thickness factor numbers in Reply 140. The first one, 0.24289, applies if you want to scale the original PH clone pan dough recipe posted in the Recipe section of this forum (at http://www.pizzamaking.com/panpizza.php) to your particular pan size (6"). If you want to use the scaled down version that came out the input of the PH employee (at Reply 6 at http://www.pizzamaking.com/forum/index.php/topic,4607.msg38909.html#msg38909) but scale it down even further for your 6" pan size, then you would use the second thickness factor, 0.14291. The two approaches will produce different amounts of dough.

If you want to take a first crack at coming up with the dough formulation for your 6" pan size, I can take a look at it if you'd like.

With Instructions:In a stand mixer (KitchenAid) fitted with a dough hook, add the water, yeast and powdered milk.

Mix the remaining dry ingredients together in a separate container and add them to the mixer.

Mix on low (speed 2) until most of the flour and water have mixed, then continue kneading for 10 minutes. The dough will be loose and scrappy at first and will quickly form a moist, smooth cohesive ball (while the dough is still scrappy, add the vegetable oil).

While the dough is kneading, add about 2 tsp of vegetable oil to a 6" pan style pizza pan making sure that the oil completely covers the bottom.

After the dough has been kneaded for 10 minutes, remove it from the mixing bowl and, using a rolling pin, roll it out to approximately 1/2" thick and about 6" in diameter. If you have more dough than you need, save the remainder for another time.

Place the dough in the pan and cover tightly.

Let the dough rise until it has filled the entire pan and is about 3/4" thick.

Place the pan (still covered) into the refrigerator for at least 4 hours (up to 24 hours).

WHEN READY TO MAKE

Preheat oven to 500 °F for about 30-45 minutes.

Remove dough from the refrigerator and add sauce, cheese, and toppings.

Bake at 500 °F on a pizza stone for 14 minutes.

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"You cannot live a perfect day without doing something for someone who will never be able to repay you." - John Wooden